Cranberry Cornmeal Cookies

1 1/2 c sugar
1 1/2 c land o lakes butter softened
2 eggs
2 T light corn syrup
2 t vanilla
3 c all-purpose flour
1 c cornmeal
2 t baking powder
1/2 t salt
1 1/2 c dried cranberries, chopped

Heat oven to 350F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes) .
Add eggs, corn syrup, and vanilla; continue beating until well mixed (1 to 2 minutes).
Add flour, cornmeal, baking powder and salt; reduce speed to low. Beat until well mixed (2 minutes).
Stir in dried cranberries by hand.

Shape rounded teaspoonfuls of dough into balls; roll in sugar.
Place 1 inch apart on ungreased cookie sheets; flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned.

1999 New York State Fair Butter Cookie Winner